Oyster Mushroom Saute Recipes

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OYSTER MUSHROOM SAUTE



Oyster Mushroom Saute image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 medium leeks
2 teaspoons olive oil
1/2 cup Johannisberg Riesling
1/2 red bell pepper
1 quart fresh oyster mushrooms
1 package baked tofu
1 teaspoon tamari, diluted with 1/2 teaspoon water
Grated hard cheese, such as Parmesean, Dry Jack, or Romano, optional

Steps:

  • Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.

SAUTéED OYSTER MUSHROOMS



Sautéed Oyster Mushrooms image

Provided by Lillian Chou

Categories     Mushroom     Side     Sauté     Vegetarian     Quick & Easy     Vinegar     Healthy     Vegan     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

1 tablespoon vegetable oil
1 pound small oyster mushrooms (any large ones cut into 1-inch pieces), stems trimmed
2 teaspoons cider vinegar

Steps:

  • Heat oil in a large nonstick skillet over medium-high heat until hot. Sauté mushrooms with 1/2 teaspoon salt until golden, about 8 minutes. Add vinegar and sauté until evaporated, about 1 minute. Season with salt, then transfer to a plate to cool. Serve at room temperature.

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